Slow Cooker Jalapeno Chicken Tacos With Creamy Cilantro Sauce Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken breasts, sliced jalapenos, diced onions, garlic powder, cumin, salt, and pepper.
• STEP 2.Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
• STEP 3.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 4.In a blender, combine sour cream, cilantro, lime juice, garlic, salt, and pepper. Blend until smooth and creamy.
• STEP 5.Heat tortillas in a dry skillet or microwave until warm and pliable.
• STEP 6.Assemble the tacos by placing shredded chicken on each tortilla, topping with creamy cilantro sauce, and adding your favorite toppings such as diced tomatoes, shredded lettuce, and sliced avocado.
• STEP 7.Serve the tacos immediately and enjoy!

Cooking Tips

• For extra heat, leave the seeds in the jalapenos. Remove the seeds for a milder flavor.
• You can also use chicken thighs instead of chicken breasts for a richer and more flavorful taco filling.
• Feel free to customize the toppings to your liking. Salsa, cheese, and pickled onions are great additions.

Storage and Serving

• Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken in a skillet or microwave before serving.
• Store the creamy cilantro sauce separately and drizzle it over the tacos just before serving to prevent the tortillas from getting soggy.